Delivery system for low calorie bulking agents

ABSTRACT

The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation of prior Application No. 11/025,462,filed Dec. 29, 2004 Now U.S Pat. No. 7,981,453, which is herebyincorporated herein by reference in its entirety.

FIELD OF THE INVENTION

The present invention relates to improved low calorie bulking agents orfibers (e.g., cellulose, starch, bran, glucans, hydrocolloids, and thelike). More specifically, the present invention relates to encapsulationof low calorie bulking agents or fibers using an edible coatingconsisting of a first layer (i.e., base or inner layer) of a fat orlipid that at least partially surrounds the individual fibers and asecond layer (i.e., outer layer) of protein which surrounds the firstlayer on the individual fibers.

BACKGROUND OF THE INVENTION

Low calorie bulking agents, such as cellulose, starch, glucans, cerealbran, and hydrocolloids (e.g., xanthan, guar, and alginate), generallyare indigestible polymers that can be used in food products. Theseagents, often referred to as “fiber” or “roughage,” pass through thedigestive system for the most part intact, and have been shown to have anumber of actual and potential health benefits. As used herein, “fiber”refers to indigestible organic material contained in food, and“hydrocolloid” refers to a material that forms a gel when in contactwith water. Fiber and hydrocolloids are capable of absorbing many timestheir weight in water, causing them to expand greatly in size (often upto a factor of about 20 as compared to the original volume).

The beneficial aspects of fiber in the diet are well recognized. Theaddition of such indigestible materials to food stimulates the intestineto peristalsis, resulting in increased digestion of accompanying foodmaterials. Due to its effect on digestion, increased consumption ofdietary fiber has been linked to decreases in the incidence ofgastrointestinal diseases, including bowel cancer.

Additionally, fiber has been suggested as a significantcholesterol-lowering dietary product. Dietary fiber appears to alsolower the risk of coronary heart disease through a variety of mechanismsin addition to lowering blood cholesterol, such as attenuating bloodtriglyceride levels, decreasing hypertension, and normalizingpostprandial blood glucose levels. See, e.g., Lupton et al., “DietaryFiber and Coronary Disease: Does the Evidence Support an Association?,”Curr. Atheroscler. Rep., 5:500-5 (2003). The ability of fiber compoundsto relieve hypertension and normalize glucose levels may prove morebeneficial to some individuals than its cholesterol-lowering abilities.

Long-term intake of high-dietary fiber has also been shown to have abeneficial effect on glucose tolerance and lipid metabolism, suggestingthat it could prove a valuable therapy for treating type 2 diabetes. Liet al., “Long-term Effects of High Dietary Fiber Intake on GlucoseTolerance and Lipid Metabolism in Gk Rats: Comparison among Barley,Rice, and Cornstarch,” Metabolism, 52:1206-10 (2003).

One type of non-fiber compound that appears to lower cholesterol isplant protein (e.g., soy protein). Carroll, “Review of Clinical Studieson Cholesterol-Lowering Response to Soy Protein,” J. Am. Dietetic Assoc.91:820-827 (1991). Significant decreases in cholesterol levels (in therange of 15 to 20%) have been documented from diets containing primarilysoy protein, as compared to control diets containing primarily casein.Meinertz et al., “Soy Protein and Casein in Cholesterol-enriched Diets:Effects on Plasma Lipoproteins in Normolipidemic Subjects,” Am. J. Clin.Nutr., 50:786-793 (1989); Sirtori et al., “Clinical Experience with theSoybean Protein Diet in the Treatment of Hypercholesterolemia,” Am. J.Clin. Nutr., 32:1645-1658 (1979); Sirtori et al., “Soybean-Protein Dietin the Treatment of Type II Hyperlipoproteinemia,” Lancet 275-277(1977). Nevertheless, the cholesterol-lowering effect of soy protein hasnot been consistently observed in all subjects, and may be morepronounced in younger subjects and in hyperlipidemic subjects. Meinertzet al., Am. J. Clin. Nutr., 50:786-793 (1989). A combination of dietaryfiber and cholesterol-lowering proteins, however, may contribute tosignificant decreases in LDL cholesterol.

Unfortunately, current food products are unable to take full advantageof many of the above benefits of dietary fiber. It has been suggestedthat the processing of bran can decrease the cholesterol-loweringbenefit ordinarily gained from bran. Kerckhoffs et al.,“Cholesterol-Lowering Effect of Beta-glucan from Oat Bran in MildlyHypercholesterolemic Subjects May Decrease When Beta-glucan IsIncorporated into Bread and Cookies,” Am. J. Clin. Nutr., 78:221-7(2003).

Consumption of dietary fiber is generally low in the United States andother western countries because of its unsavory texture, mouthfeel, andflavor. This unpalatability of fiber is due, at least in part, by itstendency to absorb water and swell to many times its original size. Thisability to absorb water also affects the process dynamics of any foodcomposition containing the fiber. Therefore, it is difficult to addsignificant amounts of fiber and hydrocolloids to baked products such ascookies, crackers, pasta, dough, extruded snacks, and confections.Furthermore, this capacity to absorb water often makes mastication anddigestion of fiber difficult. Absorption of water often also gives suchcompounds an undesirable texture and consistency. For example, addinguncoated hydrophilic fiber to cookie batter results in a cookie doughthat does not spread upon baking, and results in baked products having adry mouthfeel and an ultimate texture that resembles cake-type productsrather than conventional cookie-type products.

Edible coatings for the prevention of water transfer in foods are knownin the art. Carbohydrate, lipid, and protein compounds have been usedalone and in combination in order to alter the water absorption ofvarious food products, including low calorie bulking agents. Effectivecoating of fiber to prevent, or significantly reduce water absorption,is very difficult because of the hydrophobic nature and irregular shapeof most fibers. Additionally, even slight gaps in the coating can allowrapid water absorption. Despite the fact that the hydrophobic nature oflipids, including fats, oils, and waxes, makes them especially suitableas water impermeable barriers, they have proven to be inadequate barrierlayers for fibers because they do not form a continuous barriersurrounding the fibers. Lipid-coated food products generally have holesor gaps in the coating through which water is free to transfer.Carbohydrate coating, although providing continuous coatings, aregenerally insufficient at preventing water absorption due to theirhydrophilic nature. Protein compounds have also proven to be inadequatebarriers to water absorption for fibers because of their high zetapotential, which results in incomplete coating of the fibers. Thus, theuse of lipid, protein, or a simple mixture thereof has generally beeninadequate to fully encapsulate a fiber particle and substantiallyprevent the absorption of water by the fiber particle.

U.S. Pat. No. 4,915,971 provides an edible film for retarding watertransfer among individual components of a multi-component food product.The film is composed of a hydrophilic polymer base layer adjacent to ahydrophobic lipid base layer with its hydrophobic surface presented awayfrom the hydrophilic layer. The film is formed on a non-food supportingsurface, and then removed and placed in-between two adjacent componentsof a food product, such that the hydrophobic lipid layer is orientedtoward the food component with higher vapor pressure.

Encapsulation of dietary fiber in a more water-soluble fiber has beendescribed. For example, U.S. Patent Publication 2003/0059458 provides amethod for masking of the unappealing sensory properties (e.g., color,flavor, and texture) of carob fiber by encapsulation with awater-soluble dietary fiber.

International Patent Publication WO 00/74501 discloses a particulatefiber composition containing at least one dietary fiber surrounded by aninsoluble or low-solubility fiber that will deliver the dietary fiber toa predetermined portion of the digestive tract without dissolution.

U.S. Pat. No. 5,545,414 provides a solid matrix containing protein, fat,and carbohydrate, which has dietary fiber (e.g., guar) encapsulated inzein dispersed therein.

The prior art encapsulated fiber products, although possibly increasingthe palatability of the fiber in some applications, do not slow thetransfer of water to the extent desired during food processing ordigestion. The encapsulated fibers of the present invention havesignificantly decreased water absorption characteristics. Thus, inaddition to increased palatability, the encapsulated fibers of thisinvention provide improved digestion and result in increased satietyduring digestion.

SUMMARY OF THE INVENTION

The present invention generally relates to low calorie bulking agentscoated with a lipid compound to form a base or inner layer andthereafter encapsulating the fiber/lipid complex within a proteincompound as an outer layer. In effect, the present invention provides adelivery system for edible fibers wherein the moisture absorption by theedible fibers can be controlled. Using the encapsulated fiber of thisinvention, the absorption of water by the edible fiber (and thus theswelling of the edible fiber) can be effectively delayed until theencapsulated fiber reaches the stomach and normal digestive processesbegin.

The present invention also relates to an encapsulated edible fiberproduct having controlled water absorption, said encapsulated ediblefiber product comprising edible fiber particles, wherein the surface ofthe edible fiber particles is substantially covered with an inner layercomprising a fat or lipid and the inner layer is essentially completelycovered with an outer layer comprising protein; wherein the inner andouter layers provide an effective moisture barrier for the edible fiberto prevent significant swelling of the edible fiber particles due tomoisture absorption during storage and initial stages of digestion by ahuman, and wherein the moisture barrier is breached during later stagesof digestion so that the edible fiber particles swell due to moistureabsorption. For purposes of this invention, the “initial stages” ofdigestion are intended to include mastication, swallowing, and entryinto the stomach of either the encapsulated edible fiber particles or afood product containing the encapsulated edible fiber particles. Alsofor purposes of this invention, “later stages” of digestion are isintended to mean to include actual digestive processes within thestomach and entry into the small intestines; generally, however,swelling of the edible fiber particles will be substantially completebefore entry into the small intestines.

The lipid coating or base layer on the fiber particle serves to anchorthe later-applied protein coating, allowing the protein layer to fullyencapsulate the fiber particle. Examples of suitable “low caloriebulking agents” or fiber compounds for use in the present invention arevarious types of celluloses, raw starches, modified starches, glucans,brans, hydrocolloids, xanthans, algins, alginate salts, pectins, guars,chitosan, and the like as well as mixtures thereof. The addition of alipid or base layer at least partially surrounding the fiber facilitatessubsequent coating with a protein layer, which is normally extremelydifficult due to the zeta-potential of the fiber. Encapsulation by theprotein and lipid layers results in a fiber particle that may be addedto food products, and will not absorb significant water duringprocessing or the initial stages of consumption. This results inenhanced baking properties and digestibility of fiber sources. Theproteinaceous envelope also leads to an increased sense of satiety fromconsumption of foods containing the encapsulated fiber ingredient, sincethe fiber is not released from its proteinaceous envelope until it comesinto contact with pepsin and lipase in the stomach, allowing it torapidly absorb water and expand, filling the stomach.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates an encapsulated fiber of the present invention.

FIG. 2 is a flow diagram illustrating a method of preparing theencapsulated fiber of the present invention.

DETAILED DESCRIPTION

The present invention generally relates to low calorie bulking agentscoated with a fat or lipid compound to form a base layer and thereafterencapsulating the fiber and base layer product with a protein compoundto form an outer layer. A representative encapsulated fiber 10 is shownin FIG. 1 with fiber 12 surrounded by an fat or lipid base layer 14which is in turn surrounded by a protein outer layer 16; panels A and Bprovides a view along the length of the oblong fiber 12 and a crosssectional view, respectively.

Suitable dietary fibers for use with the present invention includecelluloses, raw starches, modified starches, glucans, brans,hydrocolloids, xanthans, algins, alginate salts, pectins, guars,chitosan, and the like as well as mixtures thereof. Especially preferreddietary fibers include bran fibers (especially cereal brans),celluloses, and alginate salts such as potassium alginate. The fiber 12shown in FIG. 1 is oblong; of course, other fiber shapes (e.g.,spherical, ellipsoid, and the like) can be used. Generally, the longestdimension of the fiber (e.g., the length of the fiber 12 in FIG. 1A) isabout 75 to about 100 microns, and preferably about 25 to about 50microns and the shortest dimension (e.g., the diameter of the fiber 12in FIG. 1B) is about 5 to about 10 microns, and preferably about 25 toabout 50 microns.

The first or inner layer of the encapsulated material to be applied tothe fiber of the present invention comprises a fat or lipid layer whichacts as a base layer for subsequent adherence of the second or outerprotein layer. Suitable fats or lipids used to form this base layer areedible fats or lipids having a melting point of about 10 to about 39°C., and preferably about 30 to about 37° C. Examples include butter fat,salatrim, tropical oils, partially hydrogenated vegetables oils, and thelike as well as mixtures thereof. Salatrim is a mixture of short- andlong-chain acyl triglycerides prepared by interesterification oftriacetin, tripropionin, or tributyrin, or their mixtures with eitherhydrogenated canola, soybean, cottonseed, or sunflower oil and whichtypically contain 30-67 mol-% short-chain fatty acids (SCFA) and 33-70mol-% long-chain fatty acids (LCFA). Olestra is a mixture of hexa-,hepta- and, predominantly, octa-esters of sucrose which are nothydrolyzed in the intestine and are not absorbed. They are formed byreaction between sucrose and fatty acid esters obtained from edible fatsand oils (e.g., soybean, maize, coconut, and cottonseed) of carbon chainlength C8-C22. Especially preferred fats include low- or reduced-calorietriglycerides or blends thereof having either one short chain (about 2to about 4 carbon atoms) fatty acid and two long chain (about 16 toabout 22 carbon atoms) saturated fatty acids or two short chain (about 2to about 4 carbon atoms) fatty acids and one long chain (about 16 toabout 22 carbon atoms) saturated fatty acid; such triglycerides shouldbe at least partially digested by gastric secretions (e.g., lipase) inthe stomach. Such preferred reduced calorie triglycerides can beobtained, for example, from Danisco NS (Copenhagen, Denmark) under thetradename Benefat®.

Although it not necessary that the inner layer of fat or lipidcompletely cover or encapsulate the fiber particle, it should providesubstantial coverage of the surface of the fiber. For purposes of thisinvention, “substantial coverage” or “substantially complete coverage”of the surface of the fiber or “substantially covered” by the innerlayer is intended to mean at least about 80 percent coverage, morepreferably at least about 90 percent coverage, and most preferably atleast about 95 percent coverage of the surface of the fiber. As notedabove, this inner layer provides a base layer to which the outer layerof protein can adhere. Thus, in effect, the inner layer acts as adhesivefor the outer protein layer.

The outer layer of the encapsulated fiber of the present inventioncomprises a protein layer which acts, in effect, as a protective ormoisture barrier layer and which adheres to the inner fat or lipidlayer. Suitable proteins for use with the present invention includecasein, zein, soy isolate, milk protein concentrate, whey proteinconcentrate, and the like as well as mixtures thereof. The proteinsshould be highly dispersible and/or soluble in water or ethanol but formfilms upon removal of the solvent. Zein is a preferred coating proteinthat is highly water-resistant after the alcohol is removed. Casein, soyisolate, milk protein concentrate, and whey protein concentrate alsoform films upon removal of the solvent; the stability of the films canbe increased by heating the coated material to about 70 to about 100° C.to induce crosslinking within the film. The outer or protein layershould provide essentially complete coverage or encapsulation of thelipid-coated fiber particle. For purposes of this invention,“essentially complete coverage or encapsulation” is intended to meanthat at least about 90 percent, more preferably at least about 95percent, and most preferably at least about 97 percent of the surface ofthe lipid-coated fiber is coated or encapsulated by the protein.

The relative amounts of fiber, first or inner layer (i.e., fat orlipid), and second or outer layer (i.e., protein) can varysignificantly. Generally, the encapsulated fibers comprise about 45 toabout 75 percent fiber, about 10 to about 35 percent of first layermaterial, and about 10 to about 40 percent of the second layer material.Preferably, the encapsulated fibers comprise about 50 to about 60percent fiber, about 10 to about 15 percent of the fat or lipid layermaterial, and about 25 to about 40 percent of the protein layermaterial.

The encapsulated fibers of the present invention are generally resistantto significant water absorption until the food containing theencapsulated fibers enters the stomach and the digestive process begins.As the digestive process proceed, gastric proteins (e.g., pepsin) in thestomach first initiate digestion of the outer layer of protein. Asdigestion of the outer layer proceeds, “holes” in the encapsulatedmaterial allows gastric lipases to attack the lipid within the innerlayer. Hydration of the fiber itself may then follow. The swelling ofthe fiber due to hydration increase its bulk in the gastrointestinaltract, thereby causing a feeling of “fullness.” Thus, the encapsulatedfibers of the present invention may also increase the feeling of satietyand, therefore, decrease the overall amount of food consumed. Bothproteins and lipids are rapidly hydrolyzed in the stomach, but remainsubstantially unaffected during the earlier portions of digestion. Fiberthat has been treated according to the present invention generally doesnot hydrate within about 30 minutes when suspended in water at roomtemperature. However, the same fibers will become hydrated under thesame conditions within about 30 minutes upon the addition of acombination of gastric lipase and pepsin similar to that found in atypical stomach during digestion. Although not wishing to be limited bytheory, it appears that when the encapsulated fibers of the presentinvention enter the stomach the pepsin present first removes the outerprotein layer. At this point, any water contacting the fibers (eitherthrough “holes” or voids in the inner layer or as the inner layerdissolves) will cause the fibers to begin swelling. During this time,lipase in the stomach will assist in removing or dissolving the innerlayer and allow water to contact the fiber and complete the swellingprocess. Thus, it appears that fiber contained in the encapsulatedfibers of this invention generally will not become hydrated until pepsinand lipase in the stomach hydrolyze both the protein and lipid layers,at which time the fibers will expand significantly and, for manyindividuals, provide increased satiety and reduction in the amount ofadditional food consumed. Again not wishing to be limited by theory, italso appears that, in addition to the satiety effect from the expandingfibers, combining protein and dietary fiber (which the present inventionprovides in a single source) may also have an impact on late satiety.See, Burley et al., “Influence of a High-fiber Food (Myco-protein) onAppetite: Effects on Satiation (Within Meals) and Satiety (FollowingMeals),” Eur. J. Clin. Nutr., 47(6):409-418, (1993).

Again not wishing to be limited by theory, it also appears that lipidcontained in the encapsulated fiber product may also increase satiety bystimulating the release of cholecystokinin (CCK). Once CCK release hasbeen stimulated, the fiber appears to prolong CCK elevation during theperiod during which an individual is eating. It has been suggested thatincreasing either the fiber or fat content of a meal leads to higherdegrees of satiation in women. See, Burton-Freeman et al., “PlasmaCholecystokinin is Associated With Subjective Measures of Satiety inWomen,” Am. J. Clin. Nutr., 76(3):659-667 (2002). The encapsulated fiberof the present invention provides such lipids and fiber in a singlesource.

Encapsulated fibers prepared according to the present invention may beincluded in dough or baked product, including without limitation,cookies, cereals, crackers, pasta, pizza dough, snacks, confections,desert bars, nutritional bars, nutritional supplements, and similarproducts. Typically, the level of encapsulated fibers added to variousfood products will be in the range of up to about 60 percent, andpreferably in the range of about 10 to about 40 percent. Of course, suchpreferred ranges may vary depending on the purpose of the product. Thus,for example, a nutritional bar or nutritional supplement may preferablycontain higher levels than other types of products. Levels higher andlower than these ranges may be used if desired.

FIG. 2 generally illustrates the method of this invention. This methodgenerally comprises (1) providing edible fiber particles having an outersurface, (2) applying an inner layer comprising an edible fat or lipidon the outer surface of the edible fiber particles such that coverage ofthe outer surface of edible fiber particles by the inner surface issubstantially complete, and (3) applying an outer layer comprising aedible protein on the inner layer with such that coverage of the innerlayer by the outer layer is essentially complete; wherein the inner andouter layers provide an effective moisture barrier to preventsignificant swelling of the edible fiber particles due to moistureabsorption during storage and initial stages of digestion by a human,and wherein the moisture barrier is breached during later stages ofdigestion so that the edible fiber particles swell due to moistureabsorption. Preferably the techniques used for application of both theinner and outer layers should avoid significant agglomeration of theedible fiber particles.

The fibers can be coated using conventional coating techniques. Forexample, the “panning” approach as used in the confection industry canbe used wherein the fibers are mildly heated in a rotating confectionpan. The lipid material (e.g., Benefat®) is melted or dissolved in asolvent (e.g., alcohol). The lipid material is then sprayed on thefiber. If a solvent is used, the fat coats the fiber as the solventevaporates. If no solvent is used, the lipid material is generallyapplied at about 20° C. above the melting point of the fat. After thelipid layer is applied, the resulting fibers are generally cooled toroom temperature with constant mixing. The protein layer is then appliedby spraying using a protein solution. For example, a 20 percent zeinsolubition in ethanol solution can be used to apply the protein layer.The solvent is then allowed to evaporate, thereby providing theencapsulated fibers. Generally, the temperature is increased (e.g., toabout 50° C.) to assist in removing the solvent.

The following examples are intended to illustrate the invention and notto limit it. Numerous modifications may be made by those skilled in theart without departing from the true spirit and scope of the invention.Unless noted otherwise, all percentages and ratios are by weight. Allreferences cited herein are hereby incorporated by reference in theirentireties; such references, include, but are not limited to, patents,patent publications, other publications, and the like.

EXAMPLE 1

Finely ground wheat bran (irregular particles of about 1 to 50 microns)was suspended in a Glatt Air Technologies Agglomerator (Glatt AirTechnologies, Germany). Benefat® B (Danisco NS (Copenhagen, Denmark); ablend of triacylglycerols having short and long chain saturated fattyacids having a melting point of about 30° C.) was dissolved in ethanol(about 35 percent Benefat® B). The resulting solution was sprayed ontothe suspended bran in the agglomerator at about 45° C. to provide afat-coated layer. The estimated coverage by the fat layer was greaterthan about 90 percent. A 10 percent sodium caseinate aqueous solutionwas sprayed on the fat-coated fiber the mixture at a temperature ofabout 40° C. to provide a protein outer coating. The resulting productwas then dried at about 40° C. for about 30 minutes to provide theencapsulated fiber.

The encapsulated fiber was used to prepare sugar cookies. A cookie doughwas prepared containing about 225 g flour, about 130 g sugar, about 31 gshortening, about 40 g encapsulated fiber, about 2.1 g salt, about 2.5 gsodium bicarbonate, about 33 g dextrose, and about 16 g water by mixingin a blender for about 2 minutes. The cookie dough was rolled and cutinto 2.5 cm circles with a cookie cutter, placed on a cookie sheet andthen baked at about 375° F. for about 11 minutes. Control samples werealso prepared using a similar dough but without the encapsulated fiber.Cookies incorporating the encapsulated fiber had texture and flavor(i.e., moist, soft with a pleasant mouth-feel and flavor) similar tocontrol cookies. Adding the fibers, without encapsulation by the processof this invention, is expected to provide cookies which are hard,gritty, and have a dry mouth-feel. When exposed to digestive enzymes(lipase & pepsin), the encapsulated fibers of this invention expand andhold water.

EXAMPLE 2

The encapsulated fiber of Example 1 was also used to prepare pasta.About 200 g of the encapsulated fiber and about 800 g pasta flour wereblending together in a blender for about 3 minutes. About 200 g waterwas slowly sprayed on the mixture with continuous mixing to form a pastadough. The resulting dough was then extruded (either flat sheets or asspaghetti) using a hand pasta machine. The extruded pasta was driedovernight at room temperature. The dried pasta was then cooked inboiling water for about 5 minutes. The cooked pasta containing theencapsulated fiber has a texture and flavor similar to a control pastawithout added fiber.

1. An encapsulated edible fiber product having controlled waterabsorption, said encapsulated edible fiber product comprising: ediblefiber having an outer surface; at least about 80 percent of the outersurface of the edible fiber substantially covered with an inner layercomprising an edible fat or lipid having a melting point of about 10 toabout 40° C.; at least about 90 percent of the inner layer essentiallycovered with an outer layer comprising an edible protein selected fromcasein, caseinate, and mixtures thereof; and wherein the inner and outerlayers provide an effective moisture barrier to prevent significantswelling of the edible fiber due to moisture absorption duringprocessing, storage, and initial stages of digestion by a human, andwherein the moisture barrier is configured to be breached during laterstages of digestion by gastric proteins in the stomach to hydrolyze boththe inner fat or lipid layer and the outer edible protein layer so thatthe edible fiber swells in the stomach due to moisture absorption. 2.The encapsulated edible fiber product of claim 1, wherein theencapsulated edible fiber product comprises about 45 to about 75 percentof the edible fiber, about 10 to about 35 percent of the edible fat orlipid, and about 10 to about 40 percent of the edible protein.
 3. Theencapsulated edible fiber product of claim 1, wherein the edible fat orlipid has a melting point of about 30 to about 40° C.
 4. Theencapsulated edible fiber product of claim 1, wherein the edible fat orlipid is a low- or reduced-calorie triglyceride or blend thereof havingone or two short chain fatty acids and one or two long chain saturatedfatty acids.
 5. A method for preparing an encapsulated edible fiberproduct having controlled water absorption, said method comprising: (1)providing edible fiber having an outer surface, (2) applying an innerlayer comprising an edible fat or lipid having a melting point of about10 to about 40° C. on the outer surface of the edible fiber such thatcoverage of the outer surface of edible fiber by the inner layer issubstantially complete so that at least about 80 percent of the outersurface of the edible fiber is covered with the edible fat or lipid, and(3) applying an outer layer comprising an edible protein selected fromcasein, caseinate, and mixtures thereof on the inner layer such thatthere is greater coverage of the inner layer by the outer layer than theinner layer covering the outer surface; and wherein the inner and outerlayers provide an effective moisture barrier to prevent significantswelling of the edible fiber due to moisture absorption duringprocessing, storage, and initial stages of digestion by a human, andwherein the moisture barrier is configured to be breached during laterstages of digestion by gastric protein in the stomach to hydrolyze boththe inner fat or lipid layer and the outer protein layer so that theedible fiber swells in the stomach due to moisture absorption.
 6. Themethod of claim 5, wherein the edible fiber is selected from the groupconsisting of celluloses, raw starches, modified starches, glucans,brans, hydrocolloids, xanthans, algins, alginate salts, pectins, guars,chitosan, and mixtures thereof; wherein the edible fat or lipid has amelting point of about 30 to about 40° C.; and wherein the encapsulatededible fiber product comprises about 45 to about 75 percent of theedible fiber, about 10 to about 35 percent of the edible fat or lipid,and about 10 to about 40 percent of the edible protein.
 7. The method ofclaim 6, wherein the edible fat or lipid is a low- or reduced-calorietriglyceride or blends thereof having one or two short chain fatty acidsand one or two long chain saturated fatty acids.
 8. The method of claim5, wherein the application of the inner layer is spraying the edible fator lipid onto the outer surface of the edible fiber and wherein theapplication of the outer layer is spraying the edible protein onto theinner layer.
 9. The method of claim 6, wherein the application of theinner layer is spraying the edible fat or lipid onto the outer surfaceof the edible fiber and wherein the application of the outer layer isspraying the edible protein onto the inner layer.
 10. An encapsulatededible fiber product having controlled water absorption, saidencapsulated edible fiber product comprising: a core of about 45 toabout 75 percent edible fiber having an outer surface thereof; a baselayer of about 10 to about 35 percent of an edible fat or lipidsubstantially covering the outer surface of the edible fiber core; aprotein layer of about 10 to about 40 percent of an edible proteinselected from casein, caseinate, and mixtures thereof essentiallycovering the base layer of the edible fat or lipid; a coverage of theprotein layer about the base layer being greater than a coverage of thebase layer about the outer surface of the edible fiber core, thecoverage of the base layer effective to anchor the edible protein to theedible fiber core so that at least about 90 percent of the base layer iscovered by the protein layer; and wherein the base and protein layersprovide an effective moisture barrier to prevent significant swelling ofthe edible fiber due to moisture absorption during processing, storage,and initial stages of digestion by a human, and wherein the moisturebarrier is configured to be breached during later stages of digestion bygastric protein in the stomach to hydrolyze both the inner fat or lipidlayer and the outer protein layer so that the edible fiber swells in thestomach due to moisture absorption.
 11. The encapsulated edible fiberproduct of claim 10 wherein at least about 80 percent of the outersurface of the edible fiber is substantially covered with the innerlayer comprising an edible fat or lipid.